Effect of Rice Flour Sourdough Fermented with Omija (Schizandra chinensis) Extract on Quality Characteristics of Bread

오미자청을 이용한 쌀가루 sourdough 첨가 식빵의 품질 특성

  • Byun, Jong-Beom (Department of Foodservice Management and Nutrition, Sangmyung University) ;
  • Chang, Jin-Hee (National Institute of Animal Science, Rural Development Administration) ;
  • Jeoung, Gey-Yeoun (Department of Foodservice Management and Nutrition, Sangmyung University) ;
  • Lee, Jin-Sil (Department of Foodservice Management and Nutrition, Sangmyung University)
  • 변종범 (상명대학교 자연과학대학 외식영양학과) ;
  • 장진희 (농촌진흥청 국립축산과학원) ;
  • 정계연 (상명대학교 자연과학대학 외식영양학과) ;
  • 이진실 (상명대학교 자연과학대학 외식영양학과)
  • Received : 2014.12.05
  • Accepted : 2015.12.10
  • Published : 2015.12.31


The objective of this work was to examine the effect of rice flour sourdough fermented with omija (Schizandra chinensis) extract on the quality characteristics of bread. Five rice sourdough concentrations (0, 15, 30, 45, and 60%) were used in order to ascertain the best bread composition. Bread qualities were determined by means of physicochemical analysis and consumer acceptability test. The results showed that the dough prepared with 15% rice flour sourdough fermented with omija extract had a positive impact on the bread quality such as volume, hardness, springiness, and consumer acceptability. This study suggests that the rice flour sourdough fermented with omija extract could be added up to 15% without quality changes for making bread.




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